Re: Types of food grown for food banks
- Subject: Re: [cg] Types of food grown for food banks
- From: &* G* <g*@one.net>
- Date: Fri, 16 Apr 2004 21:40:45 -0400
| ï
Sounds like a
great adventure. One thing to ask is what ethnic groups use
the food banks most, and what vegetables, herbs, and fruit do they really like? Also, how long does it take produce to get from your garden to the person eating the food? If less than 48 hours, see *. Depending on the answers to those questions and what grows well in your area, and how much space you have some additional possibilities might be: Almonds Apples Plums Cherries Peaches* Strawberries* Grapes Pears Apricots* Blueberries Radishes Garlic Peanuts Ginger Kale Lettuce* Turnip/mustard/spinach Greens* Spring onions Green beans* Chinese Cabbage Carrots Daikon Hot peppers Sweet potatoes Cucumbers Turnips (maybe, not a usual favorite) Popcorn Butternut squash Beans that are good dried Basil * Chives Cilantro* Parsley Rosemary Sage Thyme If you have the appropriate ethnic groups who would know what to do with them: Eggplant Fava beans Fresh soybeans Fresh chickpeas Flour corn (maybe ground) Giu Tsai (Chinese flat bladed garlic leaves) Perilla* Gailon /Gai laan Cactus Parsnips Rutabagas Escarole Sorrel* Pumpkins (smaller pie size) Mung beans If you can get access to a sheller: Sunflower seeds Sharon gordonse@one.net |
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